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Beef Tenderloin & Balsamic Tomatoes

Beef Tenderloin & Balsamic Tomatoes

with Cheesy Potato Rounds & Roasted Brussels Sprouts

Gourmet Plus
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Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s crispy Parmesan potatoes and tender roasted Brussels sprouts. These hearty veggies are perfect for rounding out this rich and delicious meal—and for swiping up any extra sauce.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

1 unit

Shallot

12 ounce

Yukon Gold Potatoes

4 ounce

Grape Tomatoes

1 tablespoon

Tuscan Heat Spice

¼ cup

Parmesan Cheese

(ContainsMilk)

10 ounce

Beef Tenderloin

5 teaspoon

Balsamic Vinegar

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

7 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber10 g
Protein44 g
Cholesterol120 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and thinly slice shallot. Halve tomatoes.

2

• Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.

3

• Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. • Roast on top rack until veggies are browned and tender, 20-25 minutes.

4

• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate to rest.

5

• Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. • Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar, stock concentrate, and ¼ cup water (1/3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. • Stir in 1 TBSP butter and any resting juices from beef.

6

• Divide Brussels sprouts, potatoes, and beef between plates. Top beef with burst balsamic tomatoes and serve.